Mexican Style Chicken Pasta

This recipe is up there with my absolute favourite and one I use on a consistent basis. It’s quick, easy and tastes incredible. Cheap to make this is a perfect student recipe and I often make a big batch so I can have it for lunch sometime in the week.

If you have a regular appetite the dish made in the video will provide about 3 solid meals with a perfect blend of protein, carbohydrates and fat. About 700 kcal which is around a third of your overall recommended daily calories.

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Ingredients:
3x peppers
1x onion
2x chicken breasts
1 cup double cream
1 chicken stock cube
1 tbsp. paprika
1 tsp. garlic powder
1 tsp. chilli powder
1 tsp. cumin
400g pasta
100-200g cheese (grated)
Parmesan cheese (just to garnish, optional)
Olive oil
 
Instructions:

1. Chop peppers
2. Chop onion
3. Create chicken stock by following instructions on back of packet
4. Add oil to pot and fry peppers and onion
5. While frying chop up the chicken breasts into healthy sized chunks
6. Add pasta to another pot and boil
7. Add paprika, garlic powder, chilli powder, cumin and any salt you want to big pot
8. Pour in heavy cream and mix
9. Drain pasta and add to big pot
10. Add the grated cheese to the large pot and mix
11. Serve up topped with parmesan cheese

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